Best healthy dessert recipes for June

Sometimes it's hard to find the right healthy recipes. In this blog I've shared some I enjoy baking! Hope you like them as much as I do. Enjoy...





Chewy Chocolate Chunk Coconut Oatmeal Cookies {made with coconut oil}


PREP TIME 10 MINUTES COOK TIME 10 MINUTES


Ultra chewy coconut oatmeal cookies with puddles of dark chocolate chunks and flakes of sweet coconut. Dairy free and made with coconut oil instead of butter. Seriously the best chocolate chip oatmeal cookies you'll ever have!

Ingredients

  • 1 cup all-purpose flour

  • 1 cup quick oats or regular rolled oats

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4-2/4 cup melted and cooled coconut oil

  • 1 cup packed brown sugar

  • 2 eggs at room temperature

  • 1 teaspoon vanilla extract

  • 1 cup shredded sweetened coconut

  • dark chocolate bar as much as you fancy (optional)


Instructions

  1. Preheat oven to 176 degrees c. Line a baking sheet with parchment paper.

  2. In large bowl whisk together flour, oats, baking soda, and salt; set aside.

  3. In a large bowl, mix together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; mix again until smooth and well combined.

  4. Add in flour and oat mixture to the wet ingredients; mixing until well combined.

  5. Fold in shredded coconut and chocolate chunks. Bake for 10 minutes or until golden brown


Lemon Cookies with Lovely Lemon Glaze



PREP TIME 20 MINUTES COOK TIME 11 MINUTES

These gorgeous lemon cookies are soft in the middle with crispy edges, and are delicious topped with a lovely lemon glaze. Add poppy seeds to these homemade lemon cookies to easily make them lemon poppyseed cookies! Lemon lovers will LOVE these cookies.

Ingredients

  • Dry ingredients:

  • 1 ¼ cup all purpose flour

  • 1 teaspoon baking powder

  • Optional: 1 tablespoon poppy seeds

  • ¼ teaspoon salt

  • Wet ingredients

  • 6 tablespoons butter, softened at room temperature (do not use melted butter)

  • 1/2 cup granulated sugar

  • Zest from 1 large lemon (about 2-3 teaspoons)

  • 1 large egg, at room temperature

  • 1 1/2 tablespoons freshly squeezed lemon juice

  • For the lemon glaze:

  • ½ cup powdered sugar (add more if needed)

  • 1-2 tablespoons fresh lemon juice


Instructions

  1. Preheat oven to 176 degrees. Line a large baking sheet with parchment paper. Set aside.

  2. In a large bowl, whisk together the flour, baking powder, poppy seeds (optional) and salt.

  3. In the bowl of an electric mixer, add in softened butter, sugar and lemon zest; beat on high for 2 minutes. Next add in egg and almond extract. Beat for 1 minute until well combined. (It’s SUPER important the egg is at room temperature. To achieve this, just run it under warm water for 1 minute).

  4. Slowly add in the dry ingredients and fresh lemon juice and mix on medium low speed until well combined.

  5. Use a medium cookie scoop to grab the dough, then use your hands to roll dough into a circle. Roll in sugar, then place on prepared baking sheet. Repeat, leaving at least 2 inches between each dough ball.

  6. Bake for 11-14 minute or until edges are barely golden brown. Remove from oven and allow to cool 5 minutes on baking sheet before transferring to a wire rack to finish cooling.

  7. Once cookies are completely cooled, you can glaze them. Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). Glaze should be somewhat thick. 

  8. Spoon about ½ tablespoon of glaze to each cookie and use a spoon to spread around. Enjoy!


Two-Ingredient Vegan Chocolate Banana Ice Cream





This vegan chocolate banana ice cream ("nice cream") is made of only TWO ingredients and is an awesome, healthy substitute for traditional ice cream!


Prep Time 5 mins Freezing time 25 mins Ingredients

  • 2-3 bananas

  • 2-3 tablespoons cocoa powder


Instructions

  • To prepare for this, slice the bananas and freeze on a parchment covered baking sheet for at least 25 minutes.

  • Put the frozen sliced bananas and cocoa powder in a food processor(a blender can also be used) and turn on.

  • Blend together until the mixture looks like soft serve ice cream (1-2 minutes).


Snap Cookies


Choc Chips

Vanilla Essence 1.5 teaspoons

Plain Flour 210g

Butter 190g

Sugar 190g

2 Eggs

1 teaspoon baking powder

1 pinch salt

Instructions

Combine sugar and softened butter, add eggs and vanilla.

Sift in flour, salt and baking powder. Add choc chips.

Bake in 180 degree oven until golden brown (approx.. 20 mins)



Muesli Bar Recipe



Ingredients:

· 1 2/3 cup Pure Harvest Organic Muesli or rolled oats

· 1 cup rice bubbles or any puffed rice

· 1/3 cup plain flour

· 1/2 cup coconut

· 1/2 teaspoon salt

· 1/4 teaspoon cinnamon

· 2/3 cup brown sugar

· 1 teaspoon vanilla

· 1/2 cup melted coconut oil or butter

· 1/2 cup peanut butter almond butter or any other nut butter would also be fine

· 1/2 cup Pure Harvest rice malt syrup or honey

· 1 cup seed and nut trail mix

· 1/2 cup cranberries sultanas or other dried fruit

· 1/2 cup cacao nibs or chocolate chips